Best 4 Cold Indian Split Pea Soup Recipes

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Cold Indian split pea soup is a refreshing and flavorful dish that is perfect for a hot summer day. It is made with a variety of spices, including cumin, coriander, and turmeric, which give it a unique and delicious flavor. The soup is also a good source of protein and fiber, making it a healthy and satisfying meal.

Here are our top 4 tried and tested recipes!

CURRY SPLIT PEA SOUP



Curry Split Pea Soup image

We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.

Provided by Emily P.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 20

Number Of Ingredients 15

3 tablespoons olive oil
¼ cup lemon juice
8 cloves garlic, minced
3 carrots, sliced
2 white onions, sliced
6 stalks celery, sliced
10 cups water
8 cubes chicken bouillon
2 cups dried split peas
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
½ teaspoon cayenne pepper
4 teaspoons curry powder

Steps:

  • In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
  • Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g

DAL--INDIAN SPLIT PEA SOUP AND FRESH TOMATO RELISH



Dal--Indian Split Pea Soup and Fresh Tomato Relish image

Provided by Food Network

Yield 4 main-course servings.

Number Of Ingredients 19

1 tablespoon unsalted butter
1 cup finely minced onion (about 2 medium)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
1 teaspoon finely minced jalapeno, or to taste
2 cups yellow split peas, washed
1 teaspoon ground coriander seed
1 teaspoon ground cumin seed
1 teaspoon celery seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
8 cups chicken stock
12 cooked shrimp
1 cup finely diced fresh tomato
1/4 cup finely chopped onion
1/4 cup minced cilantro leaves
1/2 teaspoon minced jalapeno
2 teaspoons fresh grated lemon juice
1/2 teaspoon grated lemon rind

Steps:

  • In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
  • While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
  • With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH



Indian Split Pea Soup with Seared Shrimp and Fresh Tomato Relish image

Provided by Food Network

Time 2h25m

Yield 4 main course servings,or 12 f

Number Of Ingredients 28

12 large shrimp, peeled
l/2 teaspoon ground cumin seed
1/2 teaspoon ground cardamom seed
1/4 teaspoon finely minced garlic
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/8 teaspoon salt
Pinch cayenne pepper
2 teaspoons light vegetable oil (like safflower)
1 tablespoon unsalted butter
1 cup finely minced onion (about 2 medium onions)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
l teaspoon finely minced jalapeno (adjust to desired heat)
2 cups yellow split peas, washed
l teaspoon ground coriander seed
l teaspoon ground cumin seed
1 teaspoon celery seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
8 cups chicken stock
1 cup finely diced fresh tomato
l/4 cup finely chopped onion
1/4 cup minced cilantro leaves
1/2 teaspoon minced jalapeno
2 teaspoons fresh lemon juice
l/2 teaspoon grated lemon rind

Steps:

  • In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry.
  • While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
  • Recommended Wine: Scharffenberger Brut

UNCLE BILL'S INDIAN SPLIT PEA SOUP



Uncle Bill's Indian Split Pea Soup image

I developed this recipe after spending 2 months holidaying in Fiji. Their Indian soups were just tremendous but I could not get them to tell me the ingredients.

Provided by William Uncle Bill

Categories     Ham

Time 3h55m

Yield 20 serving(s)

Number Of Ingredients 21

10 cups water
1 large ham bone
3 large bay leaves
10 peppercorns
1/2 teaspoon whole cloves, wrap in cheesecloth
2 inches cinnamon sticks, wrap in cheesecloth
2 large celery ribs, including leaves, chopped
1/2 cup split peas
1/2 cup yellow split peas
1/4 cup red lentil
4 tablespoons extra virgin olive oil
1 large onion, chopped small
4 garlic cloves, chopped
8 cups water
2 teaspoons Madras curry powder
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon hot red pepper flakes
1 teaspoon salt
2 large carrots, peeled and chopped
cheesecloth

Steps:

  • In a large cooking pot, add 10 cups of water and bring to boil.
  • Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
  • Bring to boil, reduce heat, cover and simmer for 3 hours.
  • Remove from heat and let completely cool until fat gels on the top.
  • Carefully skim all fat and discard.
  • Remove ham bone and large ham pieces that fall off the bone and set aside.
  • Leave small pieces of ham in cooking pot.
  • Remove sack of cloves and cinnamon stick and discard.
  • In a frying pan, heat olive oil.
  • Add onion and garlic and saute' until onions are translucent.
  • Transfer cooked onions to cooking pot.
  • Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
  • Reduce heat, cover and simmer for 1/2 hour.
  • Puree' soup in batches in a food processor or blender and return to cooking pot.
  • Chop ham pieces into bite size pieces and add to cooking pot.
  • Adjust seasonings to taste.
  • Bring soup back to boil.
  • If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
  • Serve soup hot.

Nutrition Facts : Calories 75.3, Fat 3, SaturatedFat 0.4, Sodium 135.3, Carbohydrate 9.4, Fiber 3.3, Sugar 1.6, Protein 3.3

Tips:

  • Use a variety of lentils. This will give your soup a more complex flavor and texture. You can use green lentils, yellow lentils, or red lentils.
  • Don't overcook the lentils. They should be cooked until they are tender but still hold their shape.
  • Add vegetables to your soup. This will make it more nutritious and flavorful. Good choices include carrots, celery, onions, and tomatoes.
  • Use a flavorful broth. This will help to give your soup a rich flavor. You can use chicken broth, vegetable broth, or even water.
  • Season your soup to taste. This may include adding salt, pepper, garlic, cumin, or coriander.

Conclusion:

Cold Indian split pea soup is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful soup, give this recipe a try. You won't be disappointed!

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